Italian flag Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Pesto mayonnaise
2 cups basil leaves packed
2 tablespoons pine nuts
2 cloves garlic
¼ cup extra virgin olive oil
1/8 cup grated parmigiano reggiano cheese
1/8 teaspoon fresh ground pepper
1/3 cup mayonnaise
Roasted red peppers
3 Large red pepper
1 tablespoon olive oil
2# chuck steak
2 tablespoons fresh oregano chopped
2 tablespoons fresh thyme chopped
2 tablespoons fresh basil copped
1 tablespoon fresh rosemary chopped
1 tablespoon garlic minced
2 tablespoons roasted red peppers minced
¼ cup freshly grated parmigiano reggiano cheese
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
Vegetable oil for brushing the grill
6 slices fresh Mozzarella ¼” thick
6 kaiser rolls



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. To make the pesto mayonnaise In a blender or food processor add basil, pine nuts, garlic and oil. Blend until a smooth paste is formed. Transfer to a bowl stir in cheese, pepper and mayonnaise refrigerated until ready to use To roast the red pepper Coat the out side of pepper with olive oil place on preheated grill. Close cover and grill about 3-4 minutes until skin is blistered and charred on side facing the grill. Turn pepper 1/4 turn. Repeat the process until the entire outside of pepper is blistered and charred. Remove form grill and place in a bowl, cover with plastic wrap. When cool enough to handle remove the skin and seeds. Slice peppers into 1” wide by 2” long pieces for a total of 12 pieces (2 for each burger) cover with plastic wrap and refrigerate until ready to use Mince enough of the remaining pepper to equal 2 tablespoons set aside for later use. To make the patties Remove outer fat from beef and cut into 1” cubes Coarsely chop meat with a meat grinder or in a food processor Place beef in a bowl add oregano, thyme, basil, garlic, minced red pepper, parmigiano cheese, salt and pepper Mix until just incorporated (try not to over work the meat) Form meat mixture into 6 even patties slightly larger then the bun to allow for shrinkage. Refrigerate until ready to grill Brush preheated grill with vegetable oil Grill burgers until desired doneness about 5-7 minutes per side for medium. During the last few minutes of cooking top each burger with one slice of mozzarella cheese. Cook 1- 2 minutes until cheese is slightly melted. Split the buns and place cut side down on outer edges of grill to toast lightly. To assemble the burgers spread a generous amount of pesto mayonnaise over the cut sides of the rolls. On each roll bottom, place a burger, 2 pieces of roasted red pepper add the roll tops and serve